Cozy Leftover Thanksgiving Turkey Soup

Use your Thanksgiving leftovers to make a cozy homemade turkey soup with rich stock, tender veggies, and fresh noodles. It is simple, comforting, and the best way to turn leftover turkey into a warm, flavorful meal.

The day after Thanksgiving, I am always ready for something warm and simple. This soup is exactly that. It uses leftover turkey in the best possible way and turns it into a comforting pot of homemade soup that feels calm and soothing after all the holiday chaos. It is easy, flexible, and one of those recipes that just works every single time.

I usually make a big pot of stock the morning after Thanksgiving. All the bones and little pieces of turkey that did not make it onto the dinner plates go right into the pot. That stock becomes the star of this whole recipe. Rich, golden, and full of flavor.

For the noodles, I love using my fresh milled kamut pasta because it holds up beautifully in broth and gives the soup such a cozy texture. If you don’t have time to make noodles, any store bought noodle will do.

Start with the leftover turkey

I always pick the turkey clean after Thanksgiving and save every piece that still has good meat on it. Light meat, dark meat, small pieces, whatever I can pull. I store it in the fridge while the bones and scraps go into the stock pot.

You do not have to be precise here. Use whatever you have. This soup is meant to use leftovers and make them feel brand new.

Make the stock

Into a big pot, add:

• The turkey carcass and any leftover skin or bones
• Carrots
• Celery
• Onion
• Garlic if you have it
• A handful of veggie scraps if you keep a freezer bag like I do

Cover everything with water and let it gently simmer. The longer it cooks, the deeper the flavor. When it is done, I strain out the solids and keep only the beautiful golden broth.

If you are short on time, you can use chicken broth. But homemade turkey stock is the part that makes this soup taste special.

Build the soup

In a clean pot, melt a little butter and add:

• Chopped carrots
• Chopped celery
• Chopped onion

Let them soften slowly. This gives the soup a sweet, mellow base. I sprinkle in a little salt here to help the veggies release their flavor.

Once the veggies are soft, sprinkle them with flour and cook for a minute, then pour in the turkey stock. Add the leftover turkey meat and let everything simmer until it tastes cozy and balanced. The broth will thicken slightly from the flour and the addition of the pasta later.

If you want the soup a little creamy, add a splash of cream. A squeeze of lemon brightens everything too.

Add the noodles

If you want to use my fresh homemade noodles, they cook really fast, so I would add them at the last few minutes of cooking or You can add them straight into the pot if everyone is eating right away, or boil them serpreate and serve them in each bowl with warm soup ladled over top. This method is good if you know you will have leftover and don’t want the pasta to get mushy from sitting in the soup too long.

If you’re using store bought noodles, you can cook them directly in the soup or boil them on the side. Either way works. The only thing to keep in mind is that noodles sitting in broth will soften over time, so if you plan to save leftovers, it’s better to keep the noodles separate and add them right before serving.

If you’re making the soup ahead of time, boil whichever noodles you’re using right before serving to keep the texture perfect.

👉🏻To watch me make this recipe, view the video below:

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